Orange Olive Oil Cake (Italian Recipe)
Updated Nov 24, 2025, Published Dec 10, 2020
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This Italian orange olive oil cake is an easy, one-bowl dessert recipe! Its soft texture and honey-sweet taste will leave you craving more after your first slice. It is irresistible, with the most tender crumb (made without butter!) and a lovely orange flavor.
If you love easy cakes like this one, you won’t want to miss my recipes for chocolate olive oil cake and lemon olive oil cake.
Quick Look at This Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 8 people (Makes one 9-inch cake)
- Dietary Info: Vegetarian; can be made Gluten Free and/or Dairy Free
- Method: Oven Baked
- Technique: Combine the wet ingredients, then sift in the dry ingredients and gently stir to combine. Spread into a pan, bake, and cool.
- Flavor & Texture: This orange olive oil cake has a wonderful citrus flavor, moist texture, and fluffy texture that makes each bite amazing.
Why You’ll Love This Family Favorite!
This orange-infused olive oil cake is the perfect cake for citrus season. Lovely, soft, and honey-sweet, it is ideal for any occasion!
If you love citrus desserts, try Struffoli (Italian Honey Balls), Orange Poppy Seed Cake, and Cranberry Orange Bread.
Made With Amore,
” Outstanding cake!! Not only is the flavor out of this world and it is so moist, I said it – it is a one bowl miracle AND made without a mixer. Might be my new favorite dessert to make for any occasion!!”
– DANIELA
Table of Contents
Ingredients for Orange Olive Oil Cake
I recommend using high-quality ingredients in this cake recipe. You will really taste the flavor difference, and it is worth it!
- Oranges: You’ll need freshly squeezed orange juice and orange zest from 2 oranges. Navels are the easiest to juice and zest. If you love orange desserts, you’ll also love this cranberry orange bread!
- Honey: This brings sweetness and moisture to the cake. You’ll use it in place of regular white sugar in the cake batter.
- Extra Virgin Olive Oil: I recommend using a good quality brand of oil, such as DeLallo, Colavita, Bertolli, California Olive Ranch, HemisFares, and Spectrum. You can also use a milder olive oil if you prefer.
- Yogurt: I recommend using whole-fat plain yogurt, such as unflavored Greek yogurt, in this recipe. It makes the cake moist and adds a great tang.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Gluten Free Variation: Use this gluten-free flour and it will turn out delicious!
- Vegan/Dairy Free Variation: Swap the yogurt for a dairy-free yogurt, and use a vegan egg alternative to replace the 2 eggs. Use agave nectar in place of the honey.
- Different Citrus: You can swap out the orange in this cake for any citrus you like! Grapefruit, lime, and lemon all work beautifully here. Or, try my lemon olive oil cake for a fun variation.
- Adding a Glaze: You could also make a light glaze to drizzle over the top with powdered sugar and milk.
How to Make Orange Olive Oil Cake
This Italian orange olive oil cake recipe is so easy to make. It is a great recipe anyone can make, regardless of their baking experience. The full instructions are in the recipe card below.
- Preheat the oven to 350ºF. Coat the sides and bottom of a 9-inch spring form pan with cooking spray (or parchment paper) and set aside. Place all the wet ingredients in a bowl.
- In a large bowl (or stand mixer), whisk (or use an electric mixer) to combine the eggs, honey, olive oil, yogurt, orange juice, and zest. Mix until well blended.
- Sift in flour, salt, and baking powder, then spoon the batter into the prepared pan.
- Bake for 30-35 minutes, until the edges are deep golden and a metal skewer or toothpick inserted in the center comes out clean. Cool completely, then slice and enjoy!
Recipe FAQs
This Italian orange olive oil cake has a wonderfully bright citrus flavor from the orange juice and zest. The olive oil, honey, and yogurt bring moisture to the cake, giving it a soft crumb and open texture that’s a pleasure to eat. A light dusting of confectioner’s sugar is all you need to give this cake a subtle sweetness and beautiful finish!
The moisture from the olive oil, honey, and yogurt in this recipe ensures that you’ll never have a dry cake! This Italian cake is so moist and flavorful that it will taste delicious and will keep fresh for longer.
Italian orange olive oil cake will be kept in an airtight container at room temperature for one week. The best way to store it is to cover it with plastic wrap and store it in an airtight container.
Serving Suggestions
This Italian cake doesn’t need anything extra; it is soft and moist as it is. If you desire more sweetness, dress it up with vanilla ice cream and a dollop of whipped cream.
You will also love these easy and simple recipe for Chocolate Torte, Italian Crumble Cake with Pastry Cream Filling, and this Davis family favorite: Poppy Seed Cake with Orange Almond Vanilla Glaze.
My Pro Tips
Expert Tips
- Use room temperature ingredients. The cake batter will combine more easily and will bake more evenly this way.
- Use good quality ingredients! I recommend using good-quality olive oil for a soft and delicious orange olive oil cake. Use real orange juice and zest instead of orange extract.
- Baking at a high elevation? You’ll need to make some adjustments! Get all the info you need with these high altitude baking tips from King Arthur.
More Delicious Cake Recipes
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Orange Olive Oil Cake Recipe
Ingredients
- 2 large eggs, at room temperature
- ½ cup honey
- ½ cup good quality olive oil
- ½ cup whole fat plain yogurt
- ⅓ cup freshly squeezed orange juice, from 2 oranges
- 2 tablespoons freshly grated orange zest, from 2 oranges
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- confectioners’ sugar, to dust the cake
Instructions
- Preheat the oven to 350ºF. Coat the sides and bottom of a 9-inch spring form pan cooking spray (or parchment paper), and set aside.
- In a large bowl (or stand mixer), combine the eggs, honey, olive oil, yogurt, orange juice, and zest with a whisk until well blended.
- Sift in flour, salt, and baking powder, then gently stir until combined.
- Spoon the batter into the prepared pan. Bake for 30-35 minutes, until the edges are deep golden and a metal skewer inserted in the center comes out clean.
- Transfer the pan to a wire rack and let it cool completely. Before serving, dust with the confectioners’ sugar if desired.
Notes
- Use room temperature ingredients. The cake batter will combine more easily and will bake more evenly this way.
- Use good quality ingredients! I recommend using good-quality olive oil for a soft and delicious orange olive oil cake. Use real orange juice and zest instead of orange extract.
- Baking at a high elevation? You’ll need to make some adjustments! Get all the info you need with these high altitude baking tips from King Arthur.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Outstanding cake!! Not only is the flavor out of this world and it is so moist, I said it – it is a one bowl miracle AND made without a mixer. Might be my new favorite dessert to make for any occasion!!
Yay! So happy you loved this easy and flavorful cake.
I just took the cake out of the oven. Looks wonderful however I read in one of the comments that you edited the recipe to use baking soda and not powder. I didn’t see any edited version. I used baking powder and now hopefully it will taste fine.
Yes! It will actually still work. The yogurt works with the leavening agent to help it rise. Enjoy!
This was so simple to make. I used a Bundt pan, served with crème freche and a raspberry sauce. It was a hit with my guests.
I love how you served it. Sounds AMAZING!!
The cake is “excellent”. This from my daughter who doesn’t love cake. We will definitely make it again.
Wow! That means a lot! So happy to hear that.
Can this cake be made in a bundt pan instead of a spring form pan? The photo of the cake looks like it was done in a bundt pan so I’m guessing you will says yes but want to double check before attempting to make this cake. Thanks!
Yes! absolutely!
My favorite go-to cake. Easy to make and not too sweet. I dress it up with whipped cream & berries for dessert. Love it with coffee for breakfast, too!
I love cake for breakfast and this one great for that!
I love this cake for so many reasons. It has a nostalgic taste for me 🙂 it’s so fresh and easy ingredients and process. Brilliant!
Should the Greek Yogurt be full fat? I have non fat.
Hi Louisa,
Non fat will still work! Happy baking!
Elena
Do you use baking powder or baking soda?
Baking Soda! I did edit. Thank you! I hope you enjoy.
Elena
You really have to try this recipe!!! I didn’t have yogurt and I messaged Elena to ask if I could substitute sour cream. She answered me right back that it would change the taste a bit but go for it. I made it and my entire family went crazy for it. The cake was moist and the orange flavor shinned through as the star!!! I made 2 copies of the recipe for the kids to take home. Thanks for the recipe Elena!!!!!
I am so happy your family loved it! It is one we make often. Enjoy!
Elena